Litchi (Litchi chinensis) seed starch: Structure, properties, and applications A review

Litchi (Litchi chinensis) seeds are discerned as the primary waste by-products produced after processing of litchi fruit into beverages, jellies, wine, and squash. These seeds are a rich source of complex polysaccharides, out of with 40% are constituted by starch. This starch exhibits certain unique functional and structural properties which are ascribed to its low amylose and high amylopectin content. These distinct functional food properties include (swelling power, water holding capacity, solubility) and micromeritic properties (Hausner's ratio, Carr's index, and angle of repose). These properties ascertain their application both in food (thickener, edible packaging, functional ingredient) and non-food (excipient in pharmaceutical products, targeted drug delivery) products. Utilization of starch from litchi seed can improve the economic feasibility of litchi processing industry and also help in preventing the waste accumulation and environmental pollution. This review article explores the litchi seed starch isolation, its structure, functional properties and diversified novel applications.